Here's my usual tip at this stage – to prevent your baking parchment from sliding on to the floor glue it into place using a tiny blob of the melted chocolate in each corner of the baking sheet.
When your melted chocolate has cooled slightly, add the pecans and fold in.
Using your ¼ tsp measuring spoon place tiny blobs of the mixture onto the parchment and pop the sheet into the fridge to chill. I can hear you saying, that'll take ages – I suppose it depends on your definition of “ages”.
If you'd like to see the result of the laborious task I'm recommending, take a look :
I think it's worth the effort!
There is a “plan B”. Instead of creating the blobs tip the mixture onto your glued parchment. If you're using this plan you may need two baking sheets. As a guide I'd suggest a size 30x30cms/12x12” approximately x 2 sheets and the parchment should be a similar size. Using a palette knife divide the mixture between the two sheets and then spread it, as thinly as you can, over the parchment. It matters not if it's irregular shapes and sizes. Fridge the sheets for at least 2 hours, to cool and set properly.
Lift the parchment from the sheet and place on a large chopping board or similar surface. I used a Chef's knife to cut random shards of the mixture, as small as possible.
Alternatively you could gather up the parchment and crumple into tiny bits and pieces.
I wouldn't recommend using your hands to break up the mixture bearing in mind that the heat from your hands will cause it to warm and bend!
Have a look at the result of plan B :
The world is your ice cream here -
you could combine the blobs and the shards
The finishing line …
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